Grilled Shrimp and California Avocado BLT
Ingredients3/4 cup olive oil 3 Tbsp. fresh basil, chopped 1 Tbsp. Garlic, finely chopped 3 lb. Shrimp, peeled and deveined (48 16-count) As needed Salt and freshly ground black pepper - as needed 3/4 cup mayonnaise 24 Sliced egg bread (1/4-inch thick) 3 lb. California Avocados 12 Roma tomato, sliced lengthwise 48 Peppered bacon slices, crisply cooked As needed Butter lettuce leaves - as needed
- In a large bowl, mix the oil, basil and garlic; stir in shrimp. Marinate shrimp up to 4 hours, refrigerated.
- Grill shrimp over high heat until bright orange, about 1 minute on each side. Drain on a paper towel; cool. Split in half; season lightly with salt and pepper. Reserve.
- PER ORDER
- Spread 1 tablespoon mayonnaise on 2 toasted bread slices. Layer 4 reserved shrimp, 1/2 avocado (sliced), 1 slice tomato, 4 slices bacon and lettuce leaves; finish with second slice of bread. Spear sandwich with picks at each corner and cut into quarters.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados